CN108741002B - Preparation method of citral pickering emulsion stabilized by modified corn starch - Google Patents
Preparation method of citral pickering emulsion stabilized by modified corn starch Download PDFInfo
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Abstract
The invention provides a preparation method of citral pickering emulsion stabilized by modified corn starch, which takes commercially available corn starch as a raw material, and obtains the modified corn starch after esterification modification by octenyl succinic anhydride and freeze drying; dissolving the modified corn starch powder in citric acid-sodium citrate acidic buffer solution with pH of 3, and adding citral and medium chain triglyceride under high speed homogenization to obtain citral Pickering emulsion. The citral Pickering emulsion prepared by the method has the characteristics of simple and mild preparation conditions, natural raw materials, environmental friendliness and the like, is good in stability, and can effectively relieve degradation of citral under acidic conditions.
Description
Technical Field
The invention belongs to the field of food chemical industry, and relates to a citral pickering emulsion, in particular to a preparation method of the citral pickering emulsion with stable modified corn starch.
Background
Citral is a monoterpene compound, a colorless or pale yellow transparent liquid, usually consisting of geranial and neral which are isomers of each other. The natural citral is mainly present in plant essential oils such as lemongrass oil, pungent litse fruit oil, citronella oil and verbena oil. Citral has a strong lemon fragrance, is generally used in cosmetics and foods as an aromatic agent, a flavoring agent and a preservative, and is also a main raw material for synthesizing ionone, methyl ionone and vitamin a.
However, citral is unstable and is easily affected by factors such as external oxygen, pH, light, temperature and radiation, a series of acid-catalyzed cyclization reactions and oxidation reactions occur, and particularly, the degradation reaction speed of citral is accelerated under an acidic condition, so that the citral loses the original aromatic odor and functions, generates peculiar smell, and seriously affects the shelf life of lemon-flavored foods and beverages.
In the food processing technology, the emulsion-based carrying system is widely applied, and the emulsion conveying system can wrap, protect and release functional nutritional ingredients in food, so that the food is not easily oxidized in the storage period, the flavor quality and the nutritional quality of the product are improved, and the shelf life of the product is prolonged. The types of emulsions currently used mainly include oil-in-water emulsions, nanoemulsions, multi-layer emulsions, etc., which are thermodynamically unstable systems and are susceptible to austenite ripening, coalescence, flocculation, and delamination during storage.
The pickering emulsion is stable emulsion through solid particles, the solid particle emulsifier can be irreversibly adsorbed at an interface, the emulsion dynamics stability and the thermodynamic stability are realized, and compared with the emulsion, the pickering emulsion has the advantages that: (1) the non-toxic environment-friendly granular emulsifier replaces the traditional surfactant, and meets the continuously-developed market requirement; (2) the needed dosage of the particle emulsifier is less; (3) the emulsion can be stable for a long period of time. Therefore, the Pickering emulsion has great potential application value in the fields of food, medicine, cosmetics and the like. In recent years, pickering emulsions have been favored by researchers in the food field due to their unique stability, and more researchers have employed food grade solid particle emulsifiers to prepare food grade pickering emulsions, widening their use as functional nutrient transport systems in food applications.
Among biomacromolecule emulsifiers, octenyl succinic anhydride modified starch is an emulsifier which is generally accepted as safe by food and drug administration and has wide application in food systems. The molecule surface of the corn starch modified by octenyl succinic anhydride simultaneously contains 1:1 hydrophobic alkenyl long chain and hydrophilic carboxyl, so that the corn starch has water-oil amphipathy and strong emulsifying capacity, and is favorable for stable adsorption of modified corn starch particles on an oil-water interface. The citral pickering emulsion is prepared by a high-speed homogenization method by taking the modified corn starch as a solid particle emulsifier, and has the characteristics of simple preparation process, good stability, low cost and the like. The modified corn starch is tightly adsorbed on an oil-water interface, so that a stable physical barrier is provided for the citral, the citral is inhibited from contacting with the external environment, and the degradation of the citral under an acidic condition is effectively delayed. In addition, the emulsion has small particle size and uniform particle size distribution, and can always maintain a stable monodisperse state. At present, the related research for preparing the citral pickering emulsion by using the modified corn starch as the solid particle emulsifier is not reported.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides a preparation method of citral Pickering emulsion with stable modified corn starch, and the preparation method of the citral Pickering emulsion with stable modified corn starch aims to solve the technical problems that citral is easy to degrade and deteriorate and has poor stability in the prior art.
The invention provides a preparation method of citral pickering emulsion stabilized by modified corn starch, which comprises the following steps:
1) a step of preparing corn starch milk;
dissolving corn starch in deionized water, and stirring until the corn starch is fully dissolved to form starch milk, wherein the mass volume ratio of the corn starch to the deionized water is 28-40 g:100 ml; adjusting the pH value of the starch milk to 8.0-8.5 by using a NaOH solution, wherein the concentration of the sodium hydroxide solution is 1 mol/L; placing the starch milk in a constant-temperature water bath kettle at 30-40 ℃ for magnetic stirring and heating, wherein the magnetic stirring speed is 300-600 r/min;
2) a step of modifying corn starch;
adding octenyl succinic anhydride dropwise into the starch milk obtained in the step 1), wherein the mass of the octenyl succinic anhydride is 1.5-3% of that of the corn starch, the time is controlled within 2-3.5 h, continuously dropwise adding 1mol/L NaOH solution in the reaction process to control the pH value of the system to be constant between 8.0-8.5 so as to ensure the esterification reaction, after 5h of reaction, adjusting the pH value of the system to 6.5 by using dilute hydrochloric acid to terminate the esterification reaction, and the concentration of the dilute hydrochloric acid is 1 mol/L;
3) a step of preparing modified corn starch powder;
centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing the obtained modified corn starch milk with absolute ethyl alcohol and deionized water respectively, removing unreacted octenyl succinic anhydride, washing for at least two times, pre-freezing the modified corn starch milk at-70 ℃ for 4 hours, and freeze-drying the modified corn starch milk at-70 ℃ under the condition of 5Pa of vacuum degree for 18 hours to obtain modified corn starch powder;
4) a step of preparing a citral pickering emulsion;
dissolving the modified corn starch powder obtained in the step 3) in a citric acid-sodium citrate buffer solution with the pH value of 3 to obtain modified corn starch milk, wherein the concentration of the modified corn starch in the modified corn starch milk is 5-15 g/L, citral and medium-chain triglyceride are added into the corn starch milk under the high-speed homogenization of 10000-19000 rpm, the mass-volume ratio of the citral to the modified corn starch milk is 0.5-2 g:100ml, the mass-volume ratio of the medium-chain triglyceride to the modified corn starch milk is 0.5-2 g:100ml, and the high-speed homogenization time is 2-5 min to obtain the citral pickering emulsion.
The citral pickering emulsion is an emulsion formed by taking modified corn starch as a solid particle emulsifier and then adding citral and medium-chain triglyceride.
The invention relates to a preparation method of citral pickering emulsion stabilized by modified corn starch, which takes commercially available corn starch as a raw material, and obtains the modified corn starch after esterification modification by octenyl succinic anhydride and freeze drying; dissolving the modified corn starch powder in citric acid-sodium citrate acidic buffer solution with pH of 3, and adding citral and medium chain triglyceride under high speed homogenization to obtain citral Pickering emulsion.
Starch, derived from grains, is the most abundant carbohydrate in the human diet, and is extremely widespread and inexpensive in nature. Although natural starch granules have a certain size and form and certain emulsifying property, the application range of the natural starch granules is limited due to the problems of large particle size, strong hydrophilicity, easy swelling and the like, so that the starch granules need to be modified by octenyl succinic anhydride to improve the hydrophobicity of starch, thereby increasing the emulsifying property of the starch.
Compared with the prior art, the invention has remarkable technical progress. The citral pickering emulsion prepared by the method has stronger stability, and the modified corn starch particles are tightly adsorbed on an oil-water interface to prevent liquid drops from coalescing. The emulsion is added to 40oC, storing for 14 days, wherein the retention rate of the citral in the emulsion is 52.34-68.62%, and the retention rate of the citral in the blank control group is only 0.99% under the same storage condition. The modified corn starch granules greatly improve the stability of the citral under the acidic condition and delay the degradation rate of the citral. The citral Pickering emulsion prepared by the method has the characteristics of simple and mild preparation conditions, natural raw materials, environmental friendliness and the like, is good in stability, and can effectively relieve degradation of citral under acidic conditions.
Drawings
FIG. 1 is a gas phase diagram of example 3 of the present invention, in which the peak of the internal standard 2-octanol at 18.4min, the peak of neral at 25.3min, and the peak of geranial at 26.4min are shown.
FIG. 2 is a gas phase diagram of comparative example 1 of the present invention, in which the peak of the internal standard 2-octanol at 18.4min, the peak of neral at 25.3min, and the peak of geranial at 26.4min are shown.
Detailed Description
The present invention will be described in further detail below by way of examples and with reference to the accompanying drawings, without limiting the invention thereto.
Example 1
1) Preparation of corn starch milk
Dissolving corn starch in 100mL of deionized water, stirring until the corn starch is fully dissolved to form starch milk with the mass volume concentration of 35%, adjusting the pH of the starch milk to 8.2 by using 1mol/L NaOH solution, and placing the starch milk in a constant-temperature water bath kettle at 36 ℃ for magnetic stirring and heating, wherein the magnetic stirring speed is 500 r/min.
2) Modification of corn starch
1.5 percent (w/w based on starch dry basis) of octenyl succinic anhydride is dropwise added into the starch milk obtained in the step 1), the time is controlled within 2h, 1mol/L NaOH solution is continuously dropwise added in the reaction process to control the pH value of the system to be constant at 8.2 so as to ensure the esterification reaction to be carried out, and after 5h of reaction, 1mol/L dilute hydrochloric acid is used for adjusting the pH value of the system to 6.5 so as to terminate the esterification reaction.
3) Preparation of modified corn starch powder
Centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing the obtained modified corn starch milk with absolute ethyl alcohol and deionized water respectively, removing unreacted octenyl succinic anhydride, washing for several times, pre-freezing the modified waxy corn starch milk at-70 ℃ for 4 hours, and then freeze-drying the modified waxy corn starch milk at-70 ℃ under the condition of 5Pa vacuum degree to obtain modified corn starch powder;
4) preparation of citral pickering emulsion
Dissolving 0.8g of the modified corn starch powder obtained in the step 3) in 100ml of citric acid-sodium citrate buffer solution with the pH value of 3 to obtain the modified corn starch milk. 0.5g of citral and 1g of medium-chain triglyceride are gradually added into the corn starch milk under the high-speed homogenization of 13000rpm, and the high-speed homogenization time is 3min, so as to obtain the citral pickering emulsion.
Mixing the obtained citral Pickering emulsion at 40oC was left for 14 days and its citral retention, determined by gas chromatography (6890 GC, Agilent technologies Co., USA), was 52.34%.
Example 2
1) Preparation of corn starch milk
Dissolving corn starch in 100mL of deionized water, stirring until the corn starch is fully dissolved to form starch milk with the mass volume concentration of 40%, adjusting the pH of the starch milk to 8.0 by using 1mol/L NaOH solution, and placing the starch milk in a constant-temperature water bath kettle at 40 ℃ for magnetic stirring and heating, wherein the magnetic stirring speed is 400 r/min.
2) Modification of corn starch
Adding 2 percent (w/w based on starch dry basis) of octenyl succinic anhydride into the starch milk obtained in the step 1) dropwise within 2.5h, continuously dropwise adding 1mol/L NaOH solution in the reaction process to control the pH value of the system to be constant at 8.0 so as to ensure the esterification reaction, and after 5h of reaction, adjusting the pH value of the system to 6.5 by using 1mol/L dilute hydrochloric acid so as to terminate the esterification reaction.
3) Preparation of modified corn starch powder
Centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing the obtained modified corn starch milk with absolute ethyl alcohol and deionized water respectively, removing unreacted octenyl succinic anhydride, washing for several times, pre-freezing the modified waxy corn starch milk at-70 ℃ for 4 hours, and then freeze-drying the modified waxy corn starch milk at-70 ℃ under the condition of 5Pa vacuum degree to obtain modified corn starch powder;
4) preparation of citral pickering emulsion
Dissolving 0.5g of the modified corn starch powder obtained in the step 3) in 100ml of citric acid-sodium citrate buffer solution with the pH value of 3 to obtain the modified corn starch milk. Under the high-speed homogenization of 16000rpm, 1.5g of citral and 0.5g of medium chain triglyceride are gradually added into the corn starch milk drop by drop, and the high-speed homogenization time is 2min, so as to obtain the citral pickering emulsion.
Mixing the obtained citral Pickering emulsion at 40oC was left for 14 days and its citral retention, determined by gas chromatography (6890 GC, Agilent technologies Co., USA), was 59.47%.
Example 3
1) Preparation of corn starch milk
Dissolving corn starch in 100mL of deionized water, stirring until the corn starch is fully dissolved to form 28% starch milk by mass volume concentration, adjusting the pH of the starch milk to 8.5 by using 1mol/L NaOH solution, and placing the starch milk in a constant-temperature water bath kettle at 33 ℃ for magnetic stirring and heating, wherein the magnetic stirring speed is 600 r/min.
2) Modification of corn starch
Dropwise adding 3% (w/w based on starch dry basis) octenyl succinic anhydride into the starch milk obtained in the step 1), controlling the time within 3.5h, continuously dropwise adding 1mol/L NaOH solution in the reaction process to control the pH value of the system to be constant at 8.5 so as to ensure the esterification reaction to be carried out, and after 5h of reaction, adjusting the pH value of the system to 6.5 by using 1mol/L dilute hydrochloric acid so as to terminate the esterification reaction.
3) Preparation of modified corn starch powder
Centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing the obtained modified corn starch milk with absolute ethyl alcohol and deionized water respectively, removing unreacted octenyl succinic anhydride, washing for several times, pre-freezing the modified corn starch milk at-70 ℃ for 4 hours, and then freeze-drying the modified corn starch milk for 18 hours at-70 ℃ and 5Pa in a cold trap to obtain modified corn starch powder;
4) preparation of citral pickering emulsion
Dissolving 1.5g of the modified corn starch powder obtained in the step 3) in 100ml of citric acid-sodium citrate buffer solution with the pH value of 3 to obtain the modified corn starch milk. Under the high-speed homogenization of 19000rpm, 1g of citral and 1.5g of medium-chain triglyceride are gradually added into the corn starch milk dropwise, and the high-speed homogenization time is 5min, so as to obtain the citral pickering emulsion.
Mixing the obtained citral Pickering emulsion at 40oC was left for 14 days and its citral retention, determined by gas chromatography (6890 GC, Agilent technologies Co., USA), was 68.62%.
As can be seen from FIG. 1, the peak at 18.4min in the figure is the peak of the internal standard 2-octanol, and the peak area is 4987.4; the peak at 25.3min is neral, and the peak area is 24306.5; the peak at 26.4min is geranial, the peak area is 33391.6, the content of citral is calculated by an internal standard method, and the citral content is compared with the initial citral content, so that the retention rate of the citral is 68.62%.
Example 4
1) Preparation of corn starch milk
Dissolving corn starch in 100mL of deionized water, stirring until the corn starch is fully dissolved to form 32% starch milk by mass volume concentration, adjusting the pH of the starch milk to 8.4 by using 1mol/L NaOH solution, and placing the starch milk in a 30 ℃ constant-temperature water bath kettle for magnetic stirring and heating, wherein the magnetic stirring speed is 300 r/min.
2) Modification of corn starch
Adding 2.5 percent (w/w based on starch dry basis) of octenyl succinic anhydride into the starch milk obtained in the step 1) dropwise, controlling the time within 3h, continuously dropwise adding 1mol/L NaOH solution in the reaction process to control the pH value of the system to be constant at 8.4 so as to ensure the esterification reaction, and after 5h of reaction, adjusting the pH value of the system to 6.5 by using 1mol/L dilute hydrochloric acid so as to terminate the esterification reaction.
3) Preparation of modified corn starch powder
Centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing the obtained modified corn starch milk with absolute ethyl alcohol and deionized water respectively, removing unreacted octenyl succinic anhydride, washing for several times, pre-freezing the modified corn starch milk at-70 ℃ for 4 hours, and then freeze-drying the modified corn starch milk for 18 hours at-70 ℃ and 5Pa in a cold trap to obtain modified corn starch powder;
4) preparation of citral pickering emulsion
Dissolving 1.2g of the modified corn starch powder obtained in the step 3) in 100ml of citric acid-sodium citrate buffer solution with the pH value of 3 to obtain the modified corn starch milk. Under the high-speed homogenization of 10000rpm, 2g of citral and 2g of medium-chain triglyceride are gradually added into the corn starch milk drop by drop, and the high-speed homogenization time is 4min, so that the citral pickering emulsion is obtained.
Mixing the obtained citral Pickering emulsion at 40oC was left for 14 days and its citral retention, determined by gas chromatography (6890 GC, Agilent technologies Co., USA), was 63.53%.
Comparative example 1
Adding 0.5g citral and 1g medium chain triglyceride into 100ml citric acid-sodium citrate buffer solution with pH of 3, and shearing and dispersing at 10000rpm for 2min to obtain citral water solution (blank control).
The blank obtained above was used at 40oC was left for 14 days and its citral retention, determined by gas chromatography (6890 GC, Agilent technologies Co., USA), was 0.99%.
As can be seen from FIG. 2, the peak at 18.4min in the figure is the peak of the internal standard 2-octanol, and the peak area is 27978.5; the peak of neral is at 25.3min, and the peak area is 166.2; the peak at 26.4min is geranial, the peak area is 753.5, the content of citral is calculated by an internal standard method, and the citral content is compared with the initial citral content, so that the retention rate of citral is 0.99%.
This example is to illustrate the effect of the invention more effectively by comparing citral pickering emulsion with a blank control. The emulsions of the invention are at 40oAfter C is stored for 14 days, the retention rate of the citral in the emulsion is 52.34-68.62%, and the retention rate of the citral in the blank control is 0.99% under the same storage condition. The modified corn starch is proved to greatly improve the stability of the citral under the acidic condition.
The above description is only a basic description of the present invention, and any equivalent changes made according to the technical solution of the present invention should fall within the protection scope of the present invention.
Claims (1)
1. A preparation method of citral pickering emulsion stabilized by modified corn starch is characterized by comprising the following steps:
1) a step of preparing corn starch milk;
dissolving corn starch in deionized water, and stirring until the corn starch is fully dissolved to form starch milk, wherein the mass volume ratio of the corn starch to the deionized water is 28-40 g:100 ml; adjusting the pH value of the starch milk to 8.0-8.5 by using a NaOH solution, wherein the concentration of the sodium hydroxide solution is 1 mol/L; placing the starch milk in a constant-temperature water bath kettle at 30-40 ℃ for magnetic stirring and heating, wherein the magnetic stirring speed is 300-600 r/min;
2) a step of modifying corn starch;
adding octenyl succinic anhydride dropwise into the starch milk obtained in the step 1), wherein the mass of the octenyl succinic anhydride is 1.5-3% of that of the corn starch, the time is controlled within 2-3.5 h, continuously dropwise adding 1mol/L NaOH solution in the reaction process to control the pH value of the system to be constant between 8.0-8.5 so as to ensure the esterification reaction, after 5h of reaction, adjusting the pH value of the system to 6.5 by using dilute hydrochloric acid to terminate the esterification reaction, and the concentration of the dilute hydrochloric acid is 1 mol/L;
3) a step of preparing modified corn starch powder;
centrifuging the modified corn starch milk obtained in the step 2) at 10000rpm, removing supernatant after centrifuging, washing with absolute ethyl alcohol and deionized water respectively to obtain modified corn starch milk, removing unreacted octenyl succinic anhydride, washing at least twice, pre-freezing the modified corn starch milk at-70 ℃ for 4 hours, and freeze-drying at-70 ℃ and 5Pa for 18 hours to obtain modified corn starch powder;
4) a step of preparing a citral pickering emulsion;
dissolving the modified corn starch powder obtained in the step 3) in a citric acid-sodium citrate buffer solution with the pH value of 3 to obtain modified corn starch milk, wherein the concentration of the modified corn starch in the modified corn starch milk is 5-15 g/L, citral and medium-chain triglyceride are added into the corn starch milk under the high-speed homogenization of 10000-19000 rpm, the mass-volume ratio of the citral to the modified corn starch milk is 0.5-2 g:100ml, the mass-volume ratio of the medium-chain triglyceride to the modified corn starch milk is 0.5-2 g:100ml, and the high-speed homogenization time is 2-5 min to obtain the citral pickering emulsion.
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| CN111053181B (en) * | 2019-11-13 | 2022-06-21 | 河南农业大学 | Preparation method and application of food pickering emulsion for delaying lipid oxidation |
| CN111154116A (en) * | 2020-03-04 | 2020-05-15 | 扬州大学 | Pickering emulsion based on starch nanocrystals and preparation method thereof |
| CN113208097B (en) * | 2021-05-13 | 2023-06-30 | 大连工业大学 | Fish skin gelatin emulsion stabilized by sodium alginate and corn starch and preparation method thereof |
| CN113336966B (en) * | 2021-05-28 | 2022-10-14 | 上海应用技术大学 | Sticky rice starch pickering emulsion and preparation method thereof |
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